Prune Armagnac Tarts
This recipe for Prune Armagnac Tarts creates a dessert that is the perfect end to a meal. Serve with a generous dollop of cream!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Tart pan
- Rolling pin
- Pastry cutter
- Cooling rack
- Oven
- Kitchen scale
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Kitchen towel
- Plate
- Serving bowl
- Pastry brush
- Fine-mesh sieve
Ingredients
- 225g plain flour
- 1 egg yolk
- 125g butter diced
- 200g prunes
- 50ml armagnac
- 50ml boiling water
- 50g caster sugar
- 250g butter, softened
- 250g ground almonds
- 250g caster sugar
- 130g plain flour
- 5 eggs
- 24 prunes, stoned
- 24 whole almonds
- Juice from soaked prunes
- 1 tbsp caster sugar
- Clotted cream
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